This post may contain affiliate links. Please read our disclosure policy.
Chinese Orange Chicken made with crispy fried chicken covered in an authentic orange sauce. The ultimate Chinese Orange Chicken Recipe which is way better than take-out.
My kids are always begging me to take them to grab Chinese food. They are obsessed with orange chicken but I am never really sure what’s in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with all-natural ingredients. It still has the same incredible flavor they love. It’s definitely a win-win in our home.
It is wintertime in Arizona which means that the citrus is ripe for the picking. I am surrounded by neighbors who have a plethora of fresh oranges and lemons hanging from their trees. This is the perfect time of year to whip up orange and lemon dishes especially this Chinese Orange Chicken.
This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest. It is both sweet and spicy and full of flavor.
How to make Chinese Orange Chicken at home:
- Start with boneless skinless chicken breast or thighs. Cut into bite-size pieces. Dredge the chicken in whisked eggs and cornstarch/flour mixture until nice and coated. Get these chicken pieces ready for the oil.
- To make your homemade orange sauce, place orange juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat. Add cornstarch and water and cook until thickened. Stir in orange zest.
- Heat oil in a heavy-bottomed pot over medium-high heat. When frying foods, it is so helpful to use a thermometer. Let the oil heat up to 350 degrees. Once the oil is ready, in batches, cook chicken for about 2 minutes until light golden brown. Repeat with remaining chicken.
- Remove from oil and drain on a paper towel-lined plate.
- Toss fried chicken with the sweet orange sauce. Top with grated orange zest and green onions. Serve immediately.
Pin this now to find it later
Pin It
Chinese Orange Chicken
Ingredients
Chicken:
- 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
- 3 Eggs whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt
- Oil for frying
Orange Chicken Sauce:
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar or White Vinegar
- 2 Tablespoons Soy Sauce use tamari for a gluten-free dish
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
Garnish:
- Green Onions
- Orange Zest
Instructions
- To make orange sauce:
- In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
- To make chicken:
- Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
- Whisk eggs in shallow dish.
- Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
- Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
- Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
- Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
This Orange Chicken is going to make you forget take-out. Let me know how it turns out by reaching out on instagram at @modern_honey. Have a great night, my friends!
what is the yield on this recipe? I assume 4 because you’re using four chicken breasts?
Hi Matthew! This recipe yields 4-6 servings, depending on how big of eaters you have. I serve this recipe with rice to my family of 6 and it feeds everyone. I hope you love this recipe!
Great recipe! What kind of oil do you suggest for frying?
Hi Grace! I suggest using a neutral oil such as vegetable or canola. I hope you enjoy this recipe!
Thank you for the response! It was AMAZING!
The Orange Sauce is brilliant, although I used less sugar.
Stir-fried the chicken because I’ve failed too many times with batter covered meats.
Ate with stir-fried veg.
Utterly scrumptious.
I am so glad you loved the sauce, Linda! Thank you so much for trying my recipe.
I feel the orange juice is plenty sweet.
If I skip the sugar in the orange sauce will the sauce still thicken?
Hi Danne! I have not recipe tested the sauce without sugar, however because of the added cornstarch (a thickening agent) it should still thicken up! Please let me know if you have any more questions.
Oops I forgot to rate
It
Sauce was perfect
I used only one egg and twice the flour mixture. Still light breading and family loved it.
Same comment as before, just added the rating.
Thank you for your comment, Cathy! I am so glad you tried out this orange chicken recipe.
Perfect proportions for the sauce.
I used only one egg and twice the flour mixture.
Family loved it.
This recipe is amazing and easy to make! The chili flakes add the perfect amount of heat to the sauce. I did a double batch of sauce and have no regrets. Although I did add red and yellow peppers and red onion (instead of the green onion) and I highly recommend!
That sounds delicious, Mike. Thank you so much for making my recipe!
Better than Take Away and so easy to cook. I will be cooking this often. Thank you
Hi Patricia! I am so glad you loved this orange chicken recipe. Thank you so much for making it!
Do the chicken ahead of time, but do not coat with sauce.
Pull out chicken to warm on counter a least a half hour.
Reheat by dropping chix in hot fryer 60-90 additional seconds.
Coat with sauce and serve.
Absolutely delicious.